It was quite a rainy Saturday this today, so we decided to have lunch in. We normally frequent one of the local cafes opposite the beautiful Dee Why beach and generally split one of the amazing beef hamburgers. So it seemed appropriate for a hamburger to be on the menu.

Since it bucketing down with rain most of the morning, I baked the buns from scratch to put off heading out to the shops. I had to go eventually anyway to buy lean lamb mince, but that's besides the point...sometimes kitchen logic is more about a 'reason' for baking!

I had to pretty much make up the recipes for these burgers since most recipes are not for just two people. We actually only ended up serving half a burger each as I had made them so big. I normally like my burgers open topped (i.e. with only the bottom half of the bun,) as I find too much bread too filling. I also made a quick onion and tomato sauce, which is simply caramelised onions, cherry tomatoes, some parsley and a bit of honey. You could also use a tomato chutney.





Wholemeal & Besan Buns
serves 2 buns / approx. 330 calories per serve
approx. macronutrient breakdown: 1.4g fat / 54g carbs / 10g protein
printable recipe 

Ingredients
1 tsp instant yeast
3/4 cup lukewarm water
1 1/4 cup wholemeal flour
3/4 cup besan flour
1/2 tsp salt
Rice bran oil for kneading





Method
In a small bowl, add the yeast to the water and whisk until dissolved. Combine flours and salt in a larger bowl. Pour yeast mixture into large bowl over flour and using your hand, quickly mix into a sticky dough. Cover and allow to sit for 10 minutes; this makes it easier to start kneading next.

On a lightly oiled surface, stretch and knead the dough for about twelve turns and then cover and allow to rest for another 10 minutes. Repeat once more until smooth and elastic then place into a large, oiled bowl and allow to rise for 30 minutes.

At this stage, you will want to preheat the oven to 210° Celsius (fan forced).

Once dough has double in size, knead lightly to remove the air and divide into two. Shape into buns and place on a lightly oiled baking tray. Cover and allow to rise until doubled in size. Bake for about 20 minutes until buns are lightly golden. To check they are done, give them a tap and it should sound hollow. Allow to cool before slicing in half.





Lean Lamb Hamburgers 
serves 4 / approx. 168 calories per serve
approx. macronutrient breakdown: 5g fat / 8.5g carbs / 23g protein
printable recipe 

Ingredients
300g lean mince lamb
1/4 cup grated carrot
1/4 brown onion, finely diced
1 spring onion, finely diced
1/2 cup wheat germ
1 egg
1 tbsp teriyaki sauce 

Method
Place all the ingredients into a large bowl. Mix together with your hands until well combined. (If the mixture is a bit wet, add some more wheat germ.)

Divide into four and shape in hamburger patties. Cover and allow to chill in fridge for 30 minutes; this helps them to hold their shape when cooking.

Spray some oil in a pan (or grill/BBQ) and cook for 4-5 minutes on each side until browned and cooked through. Allow to rest for a few minutes before serving.




Assemble your Homemade Hamburgers!
(Obviously, you can use any hamburger toppings and salad ingredients as you wish...this is how I made ours.)

Ingredients
lean lamb hamburgers x2
wholemeal & besan buns x2
tasty cheese, sliced
pickles, sliced
carrot, grated
cucumber, sliced
alfalfa sprouts
tomato & onion sauce or chutney 

Method
Cut your buns into halves and place cheese slices onto the bottom. Place under the oven grill to melt the cheese. Place the hamburger pattie on top of the cheese, then top with cucumber, carrot, pickles, sprouts and chutney. Serve!